This crispy breaded eggplant recipe is spectacular; even those who aren’t fans of eggplant will be won over by the flavor. There’s no explaining it—you just have to make it and taste it for yourself. Let’s get to the recipe!
Ingredients for Crispy Breaded Eggplant:
- 2 Eggplants;
- 2 Eggs;
- 1 cup All-purpose flour;
- 1 ½ cups Breadcrumbs;
- Salt to taste;
- Vegetable oil for frying.
Note: Portion sizes can be adjusted based on the number of people; simply double or triple the recipe as needed.
How to make Breaded Eggplant:
- Wash the eggplants and slice them into rounds (about 1/2 inch thick).
- Lightly sprinkle salt over each slice and let them sit for a few minutes.
- In a bowl, beat the eggs with a pinch of salt and set aside.
- Place the all-purpose flour and breadcrumbs into separate shallow dishes.
- Dredge each eggplant slice first in the flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs.
- For an extra crunchy texture, dip each slice a second time into the egg mixture and then back into the breadcrumbs.
- Heat enough oil in a pan to submerge the eggplant slices.
- Once the oil is hot, fry the slices until golden brown. Drain on paper towels and enjoy!
Enjoy your meal!
Serving Suggestions:
To take this breaded eggplant to the next level, top it with marinara sauce and grated parmesan cheese. It’s a wonderful side dish paired with fresh rice and a side salad.
Did you know?
Botanically, the eggplant is actually a fruit, not a vegetable! It belongs to the nightshade family, just like tomatoes and peppers. Originating from India, it was brought to Europe by the Arabs in the 13th century. In the culinary world, it is a versatile star used in dishes like moussaka, ratatouille, and eggplant parmesan, and is an excellent source of B vitamins, potassium, magnesium, and fiber.
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